A Diabetic Friendly Recipe Because I Said So.
How much can a little bit of cream of chicken soup hurt?
I am calling this one of my diabetic friendly recipes because it’s fast, easy to make, delicious, filling and cheap. There are also a lots of leftovers for lunches, so it hits almost all my key food buttons.
Did I mention it’s delicious? It is.
The one ingredient that gives me pause about it being in the collection of diabetic friendly recipes is the can of cream of chicken soup. That is the one source of less than ideal fat, carbohydrates and calories. Yet it’s only a small part of the total volume of ingredients so I am giving it a pass. It also tastes good.
Anything that’s fast, easy to make, delicious, filling and cheap is worth considering.
Hey, it has two kinds of legumes and those are recommended by the American Diabetic Association, so it must be okay.
The Charming Mrs. SWMBO found this recipe. It’s comes courtesy of High Heels & Grills.
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can pinto beans, drained and rinsed
- 1 (14.5 oz.) can petite diced tomatoes, drained
- 1 (15.25 oz.) can sweet corn, drained
- 1 (12.5 oz.) can white chicken breast, drained
- 1 (10.75 oz.) can cream of chicken soup
- 1 (10 oz.) can green enchilada sauce
- 1 (14 oz.) can chicken broth
- 1 packet taco seasoning
- Mix all ingredients together in a large pot.
- Heat until warm, stirring occasionally.
- Serve with tortilla chips.